St. Paul daily globe., 1887-10-02

feaSting would soon bring his Wretched.
dySpeptic existence to an end. All the
laws of hygiene demand that after very
long abstinence food must be taken
slowly and in small quantities.
An excellent soup for the brain-wOrk-
teemed as one of the most nutritious
and appetizing soups known to the Ger
man gourmet. Put into a stewpan
twelve onions, one turnip and a head of
cabbage, a quarter of a pound
of butter, and a quart of white
stock; stew till tender. Add
another quart of stock, pulp
the vegetables, and boil with the soup
for half an hour, stirring constantly, Just
before serving stir in half pint of
boiling cream and about twenty button
onions picked and boiled soft in milk
and water. Season with salt, and
thicken, if desired, with rice flour
worked with butter. Each of these in
gradients may be ranked high as brain
food.
Dumas the elder was excessively fond
of onion and cabbage soup, which he
made himself. Soup contains the
greatest amount of nouriShment that
can be taken with the least eXertion.
The general-utility cook should be
taught the elements of chemistry. 1t is
chemically necessary that the water
should boil slowly, so that the albumen
may not all cOaguiate in the center of
the meat before being extracted. A
simple dinner should have the prelude
of simple soup, which, however, re-
quires care, patience and watchfulness
rarely bestowed by the cook. 1t is
slow chemical process, and nature will
not be hurried without having her re-
venge.
HIRE is a soup of affectionate memory
as we'll as use; it is white soup: Boil
a knuckle of veal and four calves feet
in five quarts of water, with three
onions sliced and bouquet of sweet
herbs, four heads of celery cut small,
tablespoonful of whole pepper, and
small teaspoonful of salt, adding five or
six large blades of mace. Let it boil
very slowly, till the meat is in rags and
has left the bone, and till the gristle has
quite dissolved. Skim it well while
boiling. When done strain it through
sieve into tureen Or deep whiteWare
pan. The next day take off all the fat
and put the jelly for such it ought to
be) into clean soup pot with two
ounces of vermicelli. Place it over the
fire; when dissolved, stir in gradually
pint of thick cream while the SOUP is
hot, but it must not come to boil after
the cream is added, lest it should curdle.
Cut up one or two French rolls in the
bottom of tureen, pour in the soup,
and serve.
Among the most acceptable of entrees
is dish of birds with mushrooms.
Truss two dozen reed birds or other
small birds as for roasting. Put into
each button mushroom, of which have
a heaping pint after all the stalks are
removed. Put the birds and the re-
naming mushrooms into stew pan,
season them with very little salt and
add either quarter of pound of fresh
butter divided into four and slightly
rolled in -four, or a pint of rich cream.
If abundant cream is not available, use
half butter and half cream, well mixed
together. Cover the stew pan closely,
set it over moderate fire to stew
gently till the birds and mushrooms
not open the lid to stir the stew, but
occasionally give the pan vigorous
shake. Dip in hot water large slice
of toast with the crust trimmed off.
When the birds are ready to serve Law
them on the toast with the mushrooms
placed around. If button mushrooms
are not available, divide the larger ones
into quarters. PloverS are excellent
stewed with mushrooms.
For preparing roasted braiSed tur-
key, peel and wash two onions, one car
rot, one turnip, cut them in thin slices.
also stalk of celery, a few sprgs of
parsley, two bay-leaves; spread the
vegetables on three sheets of paper on
the table, and pour over them two or
three tablespoonfuls of oil; truss the
turkey the same as for boiling. Cover
the breast with thin slices Of bacon and
lay the back Of the turkey on the yege
tables, and place few slices of lemon
on the breast 10 keep it white; tic the
paper round with string, then set 1t
before the fire, or, failing that, in the
oven; quantity of fat must be poured
over to moisten the paper and prevent
burning. Roast three hours. Capons
will need two hours, fowls one hour.
chickens half an hour. This may be
served with any sauce or granture, as
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